Description
This Herb Crusted Pork Roast with Port Wine Sauce is a flavorful and elegant dish perfect for special dinners or weekend meals. A tender pork tenderloin is rubbed with a fragrant paste of fresh garlic, rosemary, thyme, and peppercorns, then seared and oven-roasted to juicy perfection. The rich port wine sauce, simmered with shallots and fresh herbs, complements the pork beautifully, creating a sophisticated and savory experience best served over creamy mashed potatoes.
Ingredients
Scale
Pork Roast
- 4 garlic cloves
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 2 tbsp whole peppercorns
- 2 lbs pork tenderloin
- Kosher salt, to taste
- 2 tbsp olive oil
Port Wine Sauce
- 1 tbsp olive oil
- 1 medium shallot, finely chopped
- 1 cup port wine
- 4-5 whole peppercorns
- 1 rosemary sprig
- 4 tbsp cold butter
Instructions
- Prepare the Herb Paste: Using a mortar and pestle, grind the garlic, fresh rosemary, thyme, and whole peppercorns into a thick paste. Alternatively, you can pulse these ingredients in a small food processor until a coarse, thick paste forms.
- Prepare the Pork: Trim any excess fat from the pork tenderloin with a small knife and pat it dry thoroughly with paper towels. Rub the herb-garlic paste evenly all over the pork and season generously with kosher salt.
- Sear the Pork: Heat 2 tablespoons of olive oil in an oven-proof skillet or braiser over high heat until shimmering. Add the pork tenderloin and sear on all sides until deeply browned, about 3 minutes per side, totaling around 12 minutes.
- Roast the Pork: Transfer the skillet to the center rack of a preheated 375°F oven. Roast the pork until the internal temperature reaches 140°F, about 15-20 minutes, for a perfectly cooked, juicy tenderloin. Remove the pork from the skillet and transfer to a cutting board; loosely tent with foil and allow to rest.
- Sauté Shallots: Place the skillet back on the stovetop over medium-high heat. Add 1 tablespoon olive oil and sauté the chopped shallots until tender and translucent.
- Make the Port Wine Sauce: Pour the port wine into the skillet along with whole peppercorns and a rosemary sprig. Bring the liquid to a gentle boil and reduce by about half, scraping up the browned bits from the skillet with a wooden spoon.
- Finish the Sauce: Turn off the heat and whisk in cold butter gradually until the sauce is smooth and glossy. Strain the sauce through a fine sieve and let it cool slightly before serving. The sauce can be stored in the refrigerator for up to 36 hours.
- Serve: Thinly slice the rested pork roast and serve with warm port wine sauce on the side, ideally paired with creamy mashed potatoes or your preferred side dish.
Notes
- Use a meat thermometer to ensure perfect doneness; 140°F is the ideal internal temperature for juicy pork tenderloin.
- The port wine sauce can be made ahead and stored refrigerated for up to 36 hours.
- For a smoother herb paste, finely chop the herbs before grinding or pulsing.
- Allow the pork to rest after roasting to retain its juices and improve tenderness.
- Serve with mashed potatoes or roasted vegetables for a complete, balanced meal.
Nutrition
- Serving Size: 1 slice of pork with sauce (about 4 oz pork)
- Calories: 320
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg
